Basil Breast Of Turkey With Peas And Garden Vegetables Recipes

ROAST TURKEY WITH BASIL-SHALLOT BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Combine the butter, basil, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
• Discard the parsley and lemons from the cavity before carving.

TURKEY BREAST WITH PROVENCAL HERBS

Steps:

• Sprinkle the turkey breasts with salt and pepper.
• Heat the oil in a skillet and add the breasts skin side down. Cook over moderately high heat about 10 minutes. Turn the pieces and add the garlic, thyme, bay leaves and rosemary. Cook for 10 minutes longer.
• Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan. Add the broth, cover and simmer for 15 minutes.
• Uncover and reduce the liquid by half over high heat. Swirl in the butter and sprinkle with the basil. Serve with the garlic cloves.